Related Experiment Video

Updated: May 29, 2026

Tracking Microbial Contamination in Retail Environments Using Fluorescent Powder - A Retail Delicatessen Environment Example
05:49

Tracking Microbial Contamination in Retail Environments Using Fluorescent Powder - A Retail Delicatessen Environment Example

Published on: March 5, 2014

Social determinants of retail food safety inspection performance: A Franklin County, Ohio case study

Allison Howell1, Alexander Evans2, Sarah Jensen2

  • 1Department of Food Science and Technology, The Ohio State University, Columbus, OH, United States; University of Maryland Extension, University of Maryland, Cecil County, MD, United States.

Annals of Epidemiology
|May 27, 2026
PubMed

Keywords:
Food SafetyFoodborne IllnessInspection DataRetailSocial Determinants of Health

More Related Videos

Detection of Foodborne Bacterial Pathogens from Individual Filth Flies12:54

Detection of Foodborne Bacterial Pathogens from Individual Filth Flies

Published on: February 13, 2015

Enrichment and Detection of Clostridium perfringens Toxinotypes in Retail Food Samples08:00

Enrichment and Detection of Clostridium perfringens Toxinotypes in Retail Food Samples

Published on: October 18, 2019

Related Concept Videos

Investigation of Disease Outbreaks01:23

Investigation of Disease Outbreaks

Multistate foodborne outbreaks pose significant public health risks and require meticulous investigation to identify sources and implement control measures. The Centers for Disease Control and Prevention (CDC) utilizes a dynamic seven-step process for these investigations, integrating data from laboratories, interviews, and environmental assessments to protect public health.Outbreak Detection: The detection of multistate outbreaks typically begins with PulseNet, the CDC's national laboratory...
Sources of Food Contamination01:29

Sources of Food Contamination

Contamination of food by microbial agents and natural toxins poses significant risks to public health. These hazards can be introduced at various points across the food supply chain, ranging from environmental sources to processing and storage stages. Understanding these contamination pathways is critical for developing strategies to ensure food safety.Seafood is particularly vulnerable to contamination through both environmental exposure and microbial colonization. Toxins from harmful algal...
Hazard Analysis and Critical Control Points (HACCP)01:30

Hazard Analysis and Critical Control Points (HACCP)

Hazard Analysis and Critical Control Points (HACCP) is a science-based, preventive system used globally to ensure food safety by identifying, evaluating, and controlling biological, chemical, and physical hazards throughout food production. Originally developed by NASA and the Pillsbury Company for astronaut food, HACCP is now a core component of the Codex Alimentarius.HACCP operates on prerequisite programs—such as Good Manufacturing Practices (GMPs), sanitation procedures, and supplier...
Methods of Controlling Food Spoilage01:26

Methods of Controlling Food Spoilage

Food spoilage is caused by microbial growth or by chemical and physical changes, all of which affect the taste, texture, and safety of food.Temperature-Based PreservationRefrigeration at 0–4 °C slows microbial growth and enzyme activity, making it ideal for short-term storage. However, certain spoilage organisms—such as psychrotrophs like Listeria monocytogenes—can still proliferate at these temperatures. Freezing below -18 °C further slows biological processes by forming ice crystals, which...
Factors Affecting the Risk of Infection01:26

Factors Affecting the Risk of Infection

The hosts' susceptibility to infection depends on several factors. The integrity of the skin and mucous membranes helps protect the body against microbial attacks. When the skin is altered, the chance of infection, limb loss, and even death increases.
The integrity and count of the white blood cells help the body resist pathogens and fight infection. When impaired, it reduces the body's resistance to pathogens. The acidic pH levels of the gastrointestinal, genitourinary tracts, and skin create...
Assessment of the Gastrointestinal System II: Health Perception Pattern01:29

Assessment of the Gastrointestinal System II: Health Perception Pattern

Assessing the gastrointestinal (GI) system is a complex process that begins with collecting subjective data. This data, collected through patient interviews, provides crucial insights into the patient's health history, perception patterns, and lifestyle habits, all contributing significantly to GI health.
Health Perception Patterns
Health perception patterns offer valuable insights into a patient's lifestyle habits and how they may impact their GI health. These patterns include: